Located in a heritage building just off vibey Bree Street, The Shortmarket Club has created a buzz in the Mother City. The restaurant is unique in its design and it is a place to relax and really lap up the feeling of luxury that surrounds you and the delicious food of course.
Delicious food comes courtesy of head chef Wesley Randles who is clearly having fun in the kitchen. The restaurant serves lunch and dinner. In keeping with its opulent old-world feel, many of the dishes are modern interpretations of classics.
For lunch, the restaurant starts guests with perfect West Coast oysters with Asian accompaniments or beef carpaccio with a miso-cured egg yolk, Randles enthuses. Its the type of place where people linger, have fun; where lunch turns into drinks at the bar, or an after-work get-together turns into a languid dinner.
The open kitchen also feature a braai barbecue section. Guests can expect the likes of kingklip with tamarind and palm sugar or crayfish with smoked sweetcorn coming off the grill. The perfect tomahawk steaks, fillet and ribeye from the grill section is also served.
The kitchen creativity is potrayed with the sauces and sides, think savoury churros, chips in duck fat and signature café au lait sauce of The Pot Luck Club fame. The stuffed petit poussin is roast to order and carved at the table, adding flair to the whole dining experience.
The restaurant space has the feeling of a club. The striking blacks and deep aubergine colours form a suitable backdrop to the moody space where two vast skylights pour in light. Accents such as stained glass made by local craftsmen in sliding doors from Argentina separating the dining and bar areas have been kept as a nod to feel of history and craftsmanship the space evokes, while leather-covered tables add to the appeal.
Guests enter the restaurant from a staircase to the first floor where the open kitchen is the first thing they see.